Noodle Pancake With Mixed Vegetables
|Spaghetti||8 Ounce (1 Package)|
|Water||1 Cup (16 tbs)|
|Chinese pea pods||1⁄2 Pound|
|Mushrooms||1⁄2 Pound, sliced|
|Green onions||1 Bunch (100 gm), cut into 2 inch pieces|
|Carrots||4 Medium, sliced|
|Minced peeled gingerroot||1 Teaspoon|
|Soy sauce||3 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
1. In saucepot, prepare spaghetti as label directs; drain well and let cool.
2. In 1-cup measure, mix cornstarch with 1/2 cup water. In 4-quart saucepan over medium high heat, in 3 tablespoons hot salad oil, cook pea pods, mushrooms, green onions, carrots, and ginger, stirring often, until vegetables are tender-crisp. Stir in soy sauce, sugar, and 2 cups water, then cornstarch mixture. Cook, stirring, until sauce thickens. Keep warm.
3. In 10-inch skillet over medium heat, in 2 tablespoons hot salad oil, arrange spaghetti to form a 10-inch pancake, pressing spaghetti to skillet with pancake turner. Cover; cook 5 minutes or until pancake is golden on bottom. Invert pancake onto large plate.
4. In same skillet over medium heat, heat 2 more tablespoons oil until hot. Carefully slide pancake back into skillet; cover and cook 5 minutes or until golden on other side.
Serving size: Complete recipe
Calories 1223 Calories from Fat 43
% Daily Value*
Total Fat 5 g8%
Saturated Fat 0.8 g4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2750.8 mg114.6%
Total Carbohydrates 263 g87.6%
Dietary Fiber 13.3 g53.3%
Sugars 25.8 g
Protein 54 g107.1%
Vitamin A 895.2% Vitamin C 108.3%
Calcium 24.9% Iron 72.5%
*Based on a 2000 Calorie diet